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What's For Dinner?

Isaacorps

Member
4,752
118
Columbus
Grilled inner loin and garlic cayenne sweet corn

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"J"

Bass Whisperer
Supporting Member
51,368
261
North Carolina
you might actually pull that off with the brining. (y) what did your brine consist of?

VENISON BRINE
Water – 1 Gallon
Worcestershire Sauce – 1/4 Cup
Soy Sauce– 1/2 Cup **DO NOT USE REDUCED SODIUM
Molasses – 1/2 Cup
Kosher Salt – 3/4 Cup
Brown Sugar – 1/2 Cup
Black Pepper – 1 Tablespoon
Italian Seasoning -1 Tablespoon
Mustard Seed -1 Tablespoon
Bay Leaf - 2
Apple Juice - 1 cup

Place 2 cups of the gallon of water and rest of ingredients into sauce pan over medium heat-stirring until salt dissolved. Pour into large bowl with sealable lid and add remaining gallon of water and stir. Add venison and cover. Refrigerate for AT LEAST 12 hours.

Not sure what your recipe for the rub is, but if it doesn’t consist of brown sugar, I would seriously add that too the mixture. Too us it’s an ingredient that highlights the rub….
 

Jamie

Senior Member
4,812
137
Licking Co.
I'm not sure exactly what in the hell was going on here this evening, but Nancy and I both worked all day, came home and threw this together. Blackened venison loin, green bean casserole, grilled puffball mushroom slices and mashed Yukon golds. Maybe a little over the top for a Monday, but WTF I could die tomorrow, why not? :D And I'm no longer a puffball virgin. very nice mushroom. (y)

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